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2 May 2011 Dinner News – Abbottabad, Pakistan

Roti

Grab a roti or two and enjoy a spicy meal in the green foothills of Pakistan.

Like our own West Point, the main Army training college of Pakistan is located in a lush green rural suburb of a major metropolitan area. The images flooding the news tonight show one neighborhood in one district and there is much more to the people of Abbottabad.  The food offerings are internationally diverse and provide for everything from pizza delivery to fine French dining.

Tonight we take another look at the cuisine of Pakistan (28 March Dinner News – Pakistan & India) with an eye toward the cultural imports rather than just neighboring similarities.

The Menu

Islamabad and it’s suburbs are very commercialized areas.  Driving through the restaurant district you would be greeted by Kentucky Fried Chicken, Subway, and a variety of local Chinese and Italian locations. The native cuisine has the influence of vibrant fruits and spices with the dominance of chicken a whole wheat in this region.

Entree

Chicken Karahi – Fresh ginger and green chilies create a unique taste from other chicken dishes with garam masala.

Murgh Mussallam – Yogurt marinade is topped off with a rub of fried spices before a whole chicken is baked in the oven inside of a foil packet.

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Posted by on 2 May 2011 in Pakistan

 

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National Egg Salad Week – Bauernsalat

Welcome to a week-long celebration of all things egg… peel back the shells and enjoy some new ways to have an egg-cellent meal.

Monday – Dessert First – Cadbury Deviled Eggs
Tuesday – Devilish Dishes – Inside Out Deviled Eggs
Wednesday – Entrée Entries – Scotch Eggs
Thursday – Global Ovals – Bauernsalat
Friday – Tour d’ America – Pittsburgh Maurice Salad

Light spices and thin sauce let the diverse flavors shine.

Light spices and thin sauce let the diverse flavors shine.

The original author had this German Farmer’s Salad (Bauernsalat) on Christmas Eve while visiting her mother.  Try and make this at least a day ahead as the sauce was very light, not even noticeable the first day, but on the second day it melds into a nice balance. I was able to find imported German bologna at my local Wal-Mart Superstore, but not my local grocery store or butcher shop. This is a very large recipe and could easily be split down several times.

Ingredients

Ingredients

Dice

Dice bologna, gouda and onions

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Posted by on 28 April 2011 in Holidays Away from Home

 

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4 April 2011 Dinner News – Afghanistan

Qabili Palau

My first Qabili Palau was a tasty comfort meal

Several disturbing events have occurred over the past weekend surrounding the burning of a Koran in the US… the killing of UN workers in Afghanistan… and the escalating violence of a few in spite of the understanding of far away cultures by the many.  Tonight we will be taking a meal to try to better understand the culture of Afghanistan.  Please join us and share your favorite dishes or memories in the comments.

The Menu

Entree

Qabili Palau – The national dish is made from rice, carrots, nuts and spices. The many variation are described in ifood.tv’s article on How To Eat Qabili Palau. traditionally made of mutton, but this recipe switches over to chicken.

Aushak – scallion dumplings served with meat sauce and garlic yogurt.

Afghan Chicken Korma – mild onion and chicken stew.

Side Dish

Nan – Flatbread that is about 1.5 feet long and baked in a clay oven similar to Indian and African breads.

Salaata – Cucumber and vegetable salad.

Chatni Gashneez – Coriander chutney perfect for any grilled meat.

Dessert

Kadhoo Halwa – Butternut squash and almond dish cooked to a fudge-like consistency. Listed at the end of a good article on the culture of Afghan cuisines.

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Posted by on 4 April 2011 in Afghanistan

 

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30 March 2011 Dinner News – Cricket World Cup

India Wins The Match
Both Countries Come Out Winners

Homemade Chicken Shawarma

Pakistan and India played each other in the Cricket World Cup with India winning the match, but both countries coming out winners as relations between the counties appear to be thawing.

Adapted from Chicken Shawarma at Food.com. See the  28 March Dinner News – Pakistan & India post for side dish and dessert suggestions to accompany this grab and go meal.

Tahini

Make the Tahini

Making tahini isn’t as straight forward as you would think.  Just trying to grind up sesame seeds leaves you with more husk than paste.  This recipe is for a saucy version and not a “store for later” stiffer mix.

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Posted by on 30 March 2011 in India, Pakistan

 

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11 March 2011 – Republic of Côte d’Ivoire (Ivory Coast)

Election Tension
Continues to Grow

Girls selling corn and eggs

Girls selling corn and eggs

The Meal

Meals are a community affair where talking is discouraged.  Elders eat first to ensure the food is not spoiled and rice is often rolled into a ball and used to scoop meat and sauces.  Once the meal is over a bowl of water is passed around to clean your hands.

Divine Chocolate Bars

Republic of Côte d’Ivoire is the largest exporter / producer of chocolate in the world, but they hardly use the beans in cooking.  You may have noticed Divine chocolate bars in the organic section of your grocery store, but the story behind them goes much farther than the beans themselves.  Fairfood.org web site has a good guide explaining the challenges with the production chain, how they prioritize the issues, what solutions they have put in place, and what sustainability initiatives are currently underway… including Divine chocolate bars.

Entrees

Kedjenou (Whats4Eats)

Slow cooked chicken and eggplant stew.

Calalou (Answers.com)

Shrimp, meat, and spinach stew that crossed over to the Caribbean as a soup of the same name.

Ivory Coast Halibut (Answers.com)

Fish, pumpkin, coconut, and rice casserole.

Side Dishes

Foutou (iAgora.com)

Boiled plantain and cassava mashed into balls.

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Posted by on 11 March 2011 in Africa, Ivory Coast

 

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10 March 2011 Dinner News – School Lunch

Vote Now!

Healthy Kids Recipe Website Front Page

Popular Choice voting is now open

To promote economical healthier options in US school lunches the USDA is hosting a recipe competition for programs that participate in the National School Lunch Program.  Teams consist of at least 4 people (school nutrition professional, chef, student, and a community member) and submit recipes that can be made in a commercial school kitchen following NSLP guidelines in one of three categories – Whole Grains, Dark Green and Orange vegetables, or Dry Beans and Peas.

The top 30 will be used in a cookbook to be published in December 2011. The top 15 semi-finalist will be visited by the judging panel for an on site presentation of their recipe(s) as part of a regular food service.  The finalist will compete head to head in a cook off at a date to be announced.

Voting is now open for the popular choice at – Recipes for Healthy Kids – until May 15, 2011.

The USDA has also created the Chefs Move to School program helping Chef’s and schools connect for a better school lunch.

Give a change a chance!

300+ submission are listed in addition to the semi-finalists.  All recipes provide both 6 and 50 serving ingredient lists. Here are some suggestions for substitutes of some American classics that both adults and kids can enjoy:

Legumes

Eagle Pizza (Oklahoma) – Tostada, bean and veggie “pie”.
Panelle Fries (Florida) – Baked bean flour alternative to french fries.
7 Bean Veggie Chili (Connecticut) –  Served with pita and sour cream.

Vegetable

Berry Delicious Salad (Wisconsin) – In season fruit, chicken, and poppyseed dressing.
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Posted by on 10 March 2011 in United States of America

 

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